Soy-Glazed Salmon with Garlicky Kale and Rice

Use the soy-Dijon-honey sauce in this grilled salmon recipe on chicken, steak, or while a brief marinade for veggies.

Soy-Glazed Salmon with Garlicky Kale and Rice
Soy-Glazed Salmon with Garlicky Kale and Rice


1 c. brown rice

kosher salt

2 tbsp. soy sauce

2 tbsp. honey

1 tbsp. Dijon mustard

1 tbsp. lemon juice

1 1/4 lb. salmon (whole pieces or fillets)

3 tbsp. extra-virgin olive oil, divided

freshly ground black pepper

2 cloves garlic, thinly sliced

2 bunches Tuscan kale, chopped

lemon wedges, for serving


  1. In a small saucepan with a tight-fitting lid, combine rice, 1½ cups water, and a generous pinch of salt. Bring to a boil, then reduce heat and simmer, covered,18 minutes. Remove from heat and steam with lid 5 minutes more. Fluff with a fork.
  2. Meanwhile, in a small bowl, whisk together soy sauce, honey, mustard, and lemon juice. Place salmon skin-side down in a baking dish and drizzle with olive oil. Season with salt and pepper and pour over half the sauce.
  3. Heat a grill pan over high heat. Grill salmon skin side-up, 4 minutes, then flip and brush with remaining sauce. Grill until cooked through, 4 to 5 minutes more.
  4. In a large skillet over medium-high heat, heat the remaining 2 tablespoons olive oil. Cook garlic until fragrant and beginning to turn golden 2 minutes. Add kale and cook until beginning to wilt, 4 minutes. Season with salt and pepper.
  5. Serve salmon with kale, brown rice, and lemon.
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